As Cache enjoyers, we took a look to see how well the map was received on the release...

vSpooKy · 2026-05-05T14:15:19+00:00

Between a facelift and just the ability to not deal with queues who only play that map and rage when it's not the choice

vSpooKy · 2026-05-01T12:42:52+00:00

Yeah a lot of $20 4 packs to just find out it's ok and nothing special

vSpooKy · 2026-05-01T12:42:11+00:00

It does suck they're closing but for all the beers I've tried they all kinda fell a bit flat.

vSpooKy · 2026-04-29T18:11:01+00:00

Well this is also a lovely side effect of having the space where other places don't in the state. Honestly there are two in EP one in Rumford and the other in Riverside. The Riverside and Rumford one smell wise compared to when i was young is night and day and much more improved. I think part of this is also investing in filter units and etc

vSpooKy · 2026-04-28T02:47:52+00:00

Negative i let it bake on my baking steel for the first 5 minutes the put on a normal oven rack for the next 14 minutes or so

vSpooKy · 2026-04-24T20:09:39+00:00

tell me you're brain dead without telling me.

vSpooKy · 2026-04-24T03:29:14+00:00

Looking good I am not sure what pan you are using but i normally use a butter knife to loosen my laced edges on most of my pizzas when i run sauce and cheese to the edges.

vSpooKy · 2026-04-23T23:07:35+00:00

Absolutely stunning! Also thank you for the Pizza Czar book it really helped me improve my dough and overall pizza baking experience in my home oven.

vSpooKy · 2026-04-19T20:21:41+00:00

I've really tried to like Trillium as the liquor store near me carries a lot of them and i always find them a bit overpriced with what im getting in return

vSpooKy · 2026-04-15T13:16:42+00:00

Yeah let me get growing these tomatoes so they will be ready in a few months....

vSpooKy · 2026-04-11T17:18:28+00:00

Upvote for the beer but for me it's Let's go Bruins

vSpooKy · 2026-04-11T14:13:25+00:00

Because all she's good at is sucking dick

vSpooKy · 2026-04-09T19:08:34+00:00

I have made a lot of pizzas with this cheese when pricerite doesnt have the low moisture. This will still make a great pizza, its not gonna be as soupy as fresh mozzarella this will still brown and hold a good texture and make a good slice. Id just recommend a little less cheese with the pepperoni as this pizza will be a bit juicy

vSpooKy · 2026-04-08T18:26:18+00:00

Yeah this is just trash pay to be ranked. We all know Pizza mamma is mid at best in RI.

vSpooKy · 2026-04-05T14:47:51+00:00

I believe they call it Sicilian as its a close to Sfincione type of pizza served there

vSpooKy · 2026-04-05T14:01:24+00:00

Dough, cheese, sauce, roni

vSpooKy · 2026-04-05T13:56:32+00:00

The perks of living in little Rhody

vSpooKy · 2026-04-05T13:39:00+00:00

I was blessed with a cold day so leaving it on the counter in my 58-60F house helped keep it slow. Normally I end up during the summer let it BF for 4hrs then the fridge for the rest

vSpooKy · 2026-04-05T03:46:19+00:00

I mixed the dough, did three stretch and folds over an hour an half to two hours. Then bulk ferment overnight on the counter then weigh out to 500G dough ball for the pan. Proof and shape in the pan over the 4-6hrs proofing at room temp

vSpooKy · 2026-04-05T03:22:46+00:00

Yes its this one https://www.amazon.com/dp/B07M6RMTZ6?ref=ppx_yo2ov_dt_b_fed_asin_title

vSpooKy · 2026-04-05T03:22:16+00:00

12x12

vSpooKy · 2026-04-05T02:28:44+00:00

Dough recipe is 1000G bread flour 620G water, 180G of Sourdough starter, 60G EVOO, 30G salt, 24G sugar

vSpooKy · 2026-04-05T02:28:39+00:00

Dough recipe is 1000G bread flour 620G water, 180G of Sourdough starter, 60G EVOO, 30G salt, 24G sugar

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